Cowboy Butter Chicken Linguine

Cowboy Butter Chicken Linguine is a creamy, buttery chicken pasta packed with garlic, Parmesan, and a delicious kick of spice. Tender chicken and linguine are coated in a rich cowboy butter sauce that makes this an easy, comforting dinner the whole family will love.

Cowboy Butter Chicken Linguine

Cowboy Butter Chicken Linguine is a creamy, buttery chicken pasta packed with garlic, Parmesan, and a delicious kick of spice. Tender chicken and linguine are coated in a rich cowboy butter sauce that makes this an easy, comforting dinner the whole family will love.

Ingredients

For the Chicken

• 1 lb boneless, skinless chicken breast, cut into bite-sized pieces

• 1 teaspoon paprika

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• ½ teaspoon salt

• ½ teaspoon black pepper

• 2 tablespoons olive oil

For the Cowboy Butter Sauce

• ½ cup unsalted butter

• 4 cloves garlic, minced

• 1 teaspoon Dijon mustard

• 1 tablespoon fresh lemon juice

• 1 tablespoon Worcestershire sauce

• 1 teaspoon honey

• ½ teaspoon red pepper flakes, or more to taste

• ½ teaspoon smoked paprika

• ½ teaspoon dried parsley

• Salt and black pepper, to taste

For the Pasta

• 12 oz linguine

• ½ cup heavy cream

• ½ cup freshly grated Parmesan cheese

• ¼ cup reserved pasta water

• Fresh parsley, chopped, for garnish

Instructions

1. Cook the linguine:
   Bring a large pot of salted water to a boil. Cook the linguine according to the package directions until al dente. Reserve ¼ cup of pasta water, then drain.

2. Season the chicken:
   Toss the chicken pieces with paprika, garlic powder, onion powder, salt, and black pepper.

3. Cook the chicken:
   Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for about 6–8 minutes, turning occasionally, until golden brown and cooked through. Remove the chicken and set aside.

4. Make the cowboy butter sauce:
   Reduce the heat to medium. Add the butter and minced garlic to the same skillet. Cook for 1–2 minutes until fragrant. Stir in Dijon mustard, lemon juice, Worcestershire sauce, honey, red pepper flakes, smoked paprika, and dried parsley.

5. Make it creamy:
   Pour in the heavy cream and stir well. Add Parmesan cheese and cook for 2–3 minutes until the sauce becomes smooth and creamy.

6. Combine:
   Return the cooked chicken to the skillet. Add the drained linguine and toss everything together until the pasta is coated in the creamy cowboy butter sauce. Add a splash of reserved pasta water if the sauce is too thick.

7. Garnish and serve:
   Sprinkle with fresh parsley and additional Parmesan cheese. Serve immediately while hot.

Recipe Notes

• Add extra red pepper flakes or a pinch of cayenne for more heat.

• You can substitute shrimp or steak for the chicken.

• Add spinach, mushrooms, or broccoli for extra vegetables.

• For the creamiest sauce, use freshly grated Parmesan.

Storage

Store leftover cowboy butter chicken linguine in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of cream or milk.

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